White Cabbage Casserole with Vegetable Nut Filling
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg white cabbage
- 2 medium onion (s)
- 30 g butter
- 100 g celeriac
- 100 g cheese, hearty, freshly rated
- 150 g hazelnuts, walnuts or almonds, round
- 1 egg (s)
- 0.5 teaspoon ½ thyme,
- 1 tablespoon broth
- 0.5 teaspoon ½ marjoram
- 1 clove garlic
- 10 g wheat, finely round
- 200 ml water, (cabbage boiling water)
- 200 ml cream
- 2 tablespoon tomato paste
- salt
Print Recipe
Pin Recipe Instructions
- In a large saucepan, bring about 1 l of water with 1 teaspoon of salt to a boil.
- Clean and quarter the cabbage and cut out the stalk in a wedge shape. Cover and cook the cabbage pieces in the boiling water for about 10 minutes until half-soft. Then take out the cabbage and drain. Peel off the leaves one by one and cut the thick ribs of the cabbage leaves flat.
- While the cabbage leaves are cooking, peel the onions for the filling, cut into fine cubes and sauté in 10 g butter until translucent. Then transfer to a medium-sized bowl. Wash the celery, peel it clean and grate it finely or chop it finely in the moulinette. Add the cheese, nuts, egg, broth, salt, pepper, peeled, finely chopped clove of garlic and dried herbs and mix thoroughly with all the ingredients.
- For the sauce, froth 10 g butter in a small saucepan. Add the wheat flour and sauté over a medium heat while stirring for 1-2 minutes. Take the saucepan off the stove, pour on the cooking water and cream and add the tomato paste. Put the pot back on the stove and reduce the sauce a little until it is creamy. Season the sauce with stock powder.
- Preheat the oven to 200 ° (gas 2 `/ 2-3) and prepare a flat casserole dish.
- Layer alternately cabbage leaves and filling in the mold and end with a layer of cabbage. With a sharp knife, cut into the layered ingredients twice lengthwise and crosswise to the full depth. Pour the sauce over it, making sure that it completely covers the cabbage leaves. Spread the remaining butter in pieces on the casserole.
- Place the casserole on the middle rack in the oven and bake for 35-40 minutes. If it browns too much on the surface towards the end of the baking time, put a lid or aluminum foil on it.
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